Dried-Anchovy Condiment

By Molly O’Neill

Published July 31, 1999

Total Time
10 minutes
Rating
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Ingredients

Yield:1¼ cups

  • 1 tablespoon vegetable oil

  • 2 ounces (about 1 ¼ cups) dried anchovies

  • ½ green Korean hot pepper, seeded, deveined and sliced

  • 1 tablespoon light corn syrup

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 17 milligrams cholesterol; 135 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 37 milligrams sodium; 6 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saute pan, heat the oil over medium-low heat. Add the dried anchovies and hot pepper and cook, stirring occasionally, until the anchovies are very lightly browned, about 7 minutes.

  2. Step 2

    Remove the pan from the heat and gently stir in the corn syrup. Serve at room temperature with barbecued meat.

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